Name: Small-Batch Basil and Cherry Tomato Freezer Jam
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Cherry tomatoes, halved and stems removed - 2 ½ pounds; White sugar - 1 cup; Finely chopped fresh basil - 1 cup; Finely chopped sweet onion - ½ cup; Lemon, juiced - ½; Balsamic Vinegar - 3 tablespoons; Salt - 1 teaspoon; Black pepper - ½ teaspoon; Ground coriander - ½ teaspoon; Ground cumin - ¼ teaspoon

Small-Batch Basil and Cherry Tomato Freezer Jam

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Small-Batch Basil and Cherry Tomato Freezer Jam

1. Cherry tomatoes, halved and stems removed - 2 ½ pounds

2. White sugar - 1 cup

3. Finely chopped fresh basil - 1 cup

4. Finely chopped sweet onion - ½ cup

5. Lemon, juiced - ½

6. Balsamic Vinegar - 3 tablespoons

7. Salt - 1 teaspoon

8. Black pepper - ½ teaspoon

9. Ground coriander - ½ teaspoon

10. Ground cumin - ¼ teaspoon

How to cook deliciously - Small-Batch Basil and Cherry Tomato Freezer Jam

1. Stage

Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

2. Stage

Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.

3. Stage

Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.

4. Stage

Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.